Coco's Bakery Restaurants Redesign Core Menu

The new menu incorporates more farm-fresh ingredients, including ancient grains and high-quality brioche bread.
The new menu incorporates more farm-fresh ingredients, including ancient grains and high-quality brioche bread.

Coco’s Bakery Restaurants, Inc., a family dining restaurant with more than 100 locations on the West Coast, announced the brand has completed the redesign and rollout of its new Core Menu, which has a host of fresh new ingredients and never-frozen steaks.

“Consumers, including our regular customers, are becoming more health conscious and seeking out more fresh and natural dining choices,” says Nick Saba, Coco’s vice president of product development.

“We’re very excited about satisfying that demand and refreshing our brand with our new Core Menu," Saba adds. "By integrating new farm-fresh vegetables and ingredients, including arugula, ancient grains, barramundi, and true, high quality brioche bread, Coco’s is proud to be supporting better nutritional choices that we believe will broaden our appeal within the family dining segment.”

To help craft this story and to bring this ambitious new menu initiative to fruition, Coco’s parent company, Catalina Restaurant Group, turned to Copper Blue Creative, a boutique marketing/design and web development agency based in Carlsbad, California.

“The Core Menu project allowed us to speak directly to the consumer about the appeal of fresh ingredients and the choices we make to live healthier and happier lives,” says Copper Blue’s Creative Director, Brian Haffemen. “We were able to get the client to think outside of their comfort zone on the look of the food items and create a truly one of kind menu for Coco’s, while continuing to appeal to their core demographic.”

The look of the new menu is sophisticated and conveys a bold ingredient statement.

“The custom food photography, with its natural lighting and soft focus, features more fresh individual ingredients rather than focusing on traditional, finished plated entrée presentations. The type is clean and simple, making the menu easy to read and navigate,” Haffeman says.

According to Keith Marron, senior director of marketing for Catalina Restaurant Group, Coco’s customers appear to be embracing the menu redesign and new ingredient offerings. “We’re already seeing a measurable increase in sales, as well as higher check averages per guest. This confirms our own market research that told us customers would be willing to pay a little more for premium ingredients and dining choices.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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